Description
Buttery, tender shortbread cookies filled with tart cranberries, crunchy pistachios, and a touch of orange zest. Perfect for the holidays or any time you want a colorful, flavorful treat!
Ingredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon orange zest
3/4 cup dried cranberries, roughly chopped
3/4 cup pistachios, roughly chopped
Instructions
1. In a mixing bowl, cream together butter and sugar with an electric mixer until light and fluffy.
2. Reduce mixer speed to low. Mix in flour, salt, and orange zest until just combined.
3. Stir in chopped cranberries and pistachios.
4. Place a sheet of parchment paper or cling wrap on the counter. Place dough on it and knead gently to bring it together.
5. Shape dough into a log on the parchment/cling wrap, about 2 inches thick. Roll up tightly, twist ends, and chill in fridge until firm, at least 1 hour.
6. Preheat oven to 325°F (163°C) and line two baking sheets with parchment paper.
7. Slice chilled dough into 1/4-inch rounds and place on prepared sheets 2 inches apart.
8. Bake 14–16 minutes or until edges are just golden.
9. Cool on baking sheet for 5 minutes, then transfer to a rack to cool completely.
10. Enjoy!
Notes
You can freeze the dough log for up to 2 months and slice/bake from frozen with 1-2 extra minutes of bake time.
For a festive twist, drizzle cooled cookies with orange glaze or add white chocolate chips to the dough.
Store baked cookies in an airtight container at room temperature for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American